Editing Soy sauce (section)

==== Brewed ====
[[File:Bouteille-siaw.jpg|thumb|upright=.5|A bottle of commercially made light soy sauce]]

Soy sauce can be brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.

* Light or fresh ({{lang|zh|{{linktext|生|抽}}}}; {{lang-zh|p=shēng chōu|cy=sāangchāu|j=saang1 cau1}} or {{lang|zh|{{linktext|醬|清}}}}; {{lang-zh|p=jiàng qīng|cy=jeungchīng|j=zoeng3 cing1}}): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with ''Aspergillus'', and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.<ref>{{cite journal|last1=Kamal|first1=Ghulam Mustafa|last2=Wang|first2=Xiaohua|last3=Bin Yuan|last4=Wang|first4=Jie|last5=Sun|first5=Peng|last6=Zhang|first6=Xu|last7=Liu|first7=Maili|title=Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis|journal=Talanta|date=September 2016|volume=158|pages=89–99|doi=10.1016/j.talanta.2016.05.033|pmid=27343582}}</ref>
** ''Tóu chōu'' ({{lang|zh|{{linktext|頭|抽}}}}): A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce. ''Tóu chōu'' is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping.
** ''Shuāng huáng'' ({{lang|zh|{{linktext|雙|璜}}}}): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping.
* Yìn yóu ({{lang|zh|{{linktext|蔭|油}}}}): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with ''Aspergillus'' and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or in [[red cooking]]. For the former use, yìn yóu can be thickened with starch to make a thick soy sauce.<ref>{{cite youtube |title=咱へ故鄉 丸莊醬油 玉而富 Arts104 古玩古董 |work=jzqu20519 |date=4 February 2010 |url=https://www.youtube.com/watch?v=D-jhtA5AVls |archive-url=https://ghostarchive.org/varchive/youtube/20211211/D-jhtA5AVls| archive-date=2021-12-11 |url-status=live |via=[[YouTube]] |language=zh}}{{cbignore}}</ref>